Beef Stroganoff with Kumara Crush

Steps

1. Bring a medium pot of salted water to the boil.
2. Prep & cook kumara. Cook in pot of boiling water for 10-12 minutes, until soft. Drain, return to pot and crush. Season and set aside, covered to keep warm.
3. Prep Stroganoff veggies.
4. Cook Stroganoff. Heat ½ teaspoon oil in a medium fry-pan on high heat, pat beef dry and add to pan. Cook, without stirring, for about 2 minutes then stir-fry beef for a further 1 minute. Remove from pan and set aside. Return pan to medium-high heat.
5. Heat remaining ½ teaspoon oil in reserved pan. Cook onion and mushrooms with a pinch of salt for 2-3 minutes, stirring occasionally until soft and slightly caramelised. Add Stroganoff spice and cook for 30 seconds, until fragrant.
6. Add stock, mustard and tomato paste and bring to the boil. Reduce heat to low-medium and simmer for 3-4 minutes, until thickened.
7. Prep tomato.
8. Add beef (and any resting juices), tomato and kale to sauce and cook for 1 minute, until beef is warmed through. Remove from heat and fold through sour cream. Season.
9. To serve, spoon kumara crush into bowls. Top with Stroganoff and spinkle over parsley.